Sticky Amarillo Spiced Halloumi Rice Bowl
with Garlicky Cabbage and Pea Pods
- Milk
Nutrient Rich Recipe: This recipe is high in protein and a source of fibre. The cabbage contains vitamin C and folate. Halloumi contains calcium.
Ingredients
100 grams
Basmati Rice
1 unit(s)
Garlic Clove
80 grams
Young Pea Pods
225 grams
Halloumi
(Contains: Milk)
1 sachet(s)
Central American Style Spice Mix
150 grams
Shredded Savoy Cabbage
40 grams
Amarillo Chilli Paste
Not included in your delivery
200 milliliter(s)
Water for the Rice
½ tbsp
Plain Flour
75 milliliter(s)
Water for the Sauce
1 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.
Stir in the rice and ¼ tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid.
Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
Peel and grate the garlic (or use a garlic press). Slice the young pea pods in half lengthways.
Drain the halloumi, then cut it into 2cm chunks.
Put the Central American style spice mix in a bowl and add the flour (see pantry for amount). Season with salt and pepper and mix.
Add the halloumi to the bowl, then toss to coat.
Heat a drizzle of oil in a frying pan on medium heat.
When hot, add the cabbage and stir-fry for 2 mins. Season with salt and pepper.
Stir in the garlic, young pea pods and add a splash of water. Mix well and cover with a lid (or foil). Cook until just tender, 3-4 mins. Once cooked, remove from the heat.
Transfer the veg to a bowl and cover with foil to keep warm.
Heat a drizzle of oil in a large frying pan on high heat.
Once hot, fry the halloumi until slightly crispy, 8-10 mins. Turn frequently to ensure it doesn't burn. Season with salt and pepper.
Meanwhile, put the honey and water for the sauce (see pantry for both amounts) in a measuring jug and add the amarillo chilli paste. Stir to combine.
Once the halloumi is crispy, add the amarillo chilli sauce to the pan, stir and bring to the boil to thicken.
Remove from the heat. Stir together to coat the tofu in the sauce.
Add a splash of water if the sauce is a little too thick.
Divide the rice between bowls.
Top with the veg on one side and the sticky halloumi on the other side.
